Description

Crispy chicken bites tossed in creamy, sweet, and spicy Bang Bang sauce, served over rice or greens — this bowl is a perfect mix of crunch, heat, and flavor that’s hard to resist!

Ingredients

Scale

For the chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup cornstarch
2 large eggs, beaten
½ cup panko breadcrumbs (optional for extra crunch)
Salt and pepper to taste
2 tbsp vegetable oil (for pan-frying)

For the Bang Bang sauce:

½ cup mayonnaise
¼ cup sweet chili sauce
1 tbsp sriracha (adjust to heat preference)
1 tbsp honey
1 tsp rice vinegar

For the bowl assembly:

2 cups cooked jasmine or basmati rice (or cauliflower rice for low carb)
1 cup shredded carrots
1 cup shredded purple cabbage
1 avocado, sliced (optional)
2 green onions, sliced
Sesame seeds for garnish

Instructions

1️⃣ Make the Bang Bang sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Set aside.

2️⃣ Prepare the chicken:
Season chicken pieces with salt and pepper. Coat each piece in cornstarch, then dip in beaten eggs, then coat in panko breadcrumbs (optional for extra crispiness).

3️⃣ Cook the chicken:
Heat vegetable oil in a large skillet over medium heat. Cook the chicken bites for 3–4 minutes per side, until golden brown and fully cooked. Drain on paper towels.

4️⃣ Toss with sauce:
In a large bowl, gently toss the cooked chicken with the prepared Bang Bang sauce until well coated.

5️⃣ Assemble the bowls:
Spoon cooked rice into bowls. Top with shredded carrots, cabbage, avocado slices, and Bang Bang chicken. Garnish with green onions and sesame seeds.

6️⃣ Serve and enjoy!
Serve immediately while hot and fresh.

Notes

For a lighter version, air fry or bake the chicken at 400°F for 15–18 minutes.

Add a drizzle of extra Bang Bang sauce on top for extra flavor.